Tuesday, December 13, 2011

I've been meaning to cook a haggis that wasn't so damn gross to cook. I made one before I was married, and it was a pretty awful process. I actually got part of a stomach bag to cook the damned thing in. The process of cleaning it and cooking the actual haggis smelled revolting. But I've really enjoyed haggis when I was over in Scotland, and I think I can do it. So I decided to try looking for a crock pot recipe.

And I found one!

What I keep forgetting is that people still may not like it, and so when I futz with the proportions I know I'm only making more for myself, and like any leftovers, that's going to get old. So rather than posting exactly what I did, I'll post what I'd recommend.

Ingredients:

1lb Ground Lamb

1/2lb Lamb Kidney (found at local Food Co-Op)

1 Lamb Heart (found at local Food Co-Op)

1 large red onion, coarsely chopped. (You can use yellow instead if you like)

1-1/2 cups steel cut oats

pinch to 1/4 tsp each of ground cinnamon, nutmeg, allspice or cloves

1/2 tsp of cayenne pepper (or more to taste)

1/2 tsp ground black pepper

1 tsp kosher salt

1 egg (beaten)

1 cup broth (I used organic beef broth)

1/4 cup Scotch Whisky (doesn't have to be good scotch. I used two tiny bottles of Johnny Walker Black)

Directions:

Boil the kidney and the heart until cooked through. Drain and wash off with cold water. Then mince. I used the meat grinder attachment on a kitchenaid. It's important to grind the heart and kidney to mix well with the ground lamb.

Mix all ingredients except broth and scotch in a large mixing bowl like you would prepare a meatloaf. Shape with your hands into a roundish haggis loaf. Transfer to your crockpot and finish forming. Add broth.

Cover and cook on low for 6 to 7 hours. Midway into it, add scotch. Beware of overcooking and drying it out.

Serve with Neeps & Tatties, which is mashed potatoes and mashed parsnips. Basically make your mashed parsnips the same exact way you make your mashed potatoes. Add a little bit of ground ginger to the Neeps if you like, and a little nutmeg to the Tatties. You can even combine the Neeps & Tatties to form Clapshot.Which I did. Then layered in shredded Tillamook Cheddar and Dubliner cheese, then baked it. Add a heavy dose of chives and butter.

Now, what to do with leftovers?

HAGGIS BURGERS! Not kidding, they do this in Glasgow. I might add a little Siracha sauce to kick it up. Maybe some goat cheese, dijon, etc.

Also, for a delicious vegetarian haggis (well almost vegetarian, contains egg), check out this recipe. We made it. Very nutty goodness.